Roasted Fennel Orange Salad with radishes, feta and pistachios
Cheer yourself up with this refreshing and colourful salad of blood oranges with roasted fennel and radishes, pistachios and feta cheese. Roasting the fennel and radishes gives them a beautiful sweetness that contrasts perfectly with the citrus, nuts and cheese.
Put the fennel and radish slices together in a roasting pan or baking dish and toss with a drizzle of olive oil and a little salt and pepper. Cover with tin foil and roast for 20 minutes. Then uncover and roast for a further 20 minutes until the fennel is tender.
In the meantime, make the dressing. Simply whisk the juices with the olive oil, vinegar and honey and set aside.
Spread the cooked fennel and radishes out on a large plate and add the orange segments, pistachio nuts, mint leaves and feta. You can also add a few of the reserved green fronds from the fennel.
Drizzle over a little of the dressing (or serve the dressing on the side if you prefer). Serve with crusty fresh bread or in a bowl with some cooked quinoa, pasta, rice, couscous or other grain/carb of your choice.
Notes
How to prepare the fennel: Simply chop off both ends of the bulb, keeping some of the green fronds from the stem. Then slice like an onion. For this recipe I cut medium slices.How to prepare the salad ahead: Wash and cut everything in advance. You can also prepare the dressing ahead. I'd leave roasting the fennel and radishes until the last minute though because this salad is nice warm! Dairy free? If you would prefer this salad to be dairy-free/vegan, you could very easily leave out the feta cheese and honey and it would still be delicious.Got leftover dressing? Just pour into a sealed container (a jar is ideal) and keep in the fridge for around a week.